Many years ago I had a recipe that I would like to make again, but it is long lost, or possibly misfiled! It was a recipe for Italian style meatballs made without ground beef or soy. The main ingredient was ground walnuts. It also called for Geo.(?) Washington broth. I saw it in a publication by a Seventh Day Adventist hospital (SDA's are vegetarians). The end product was wonderful and could be made ahead and frozen. It tasted just like a real meatball, but without the cholesterol, and negatives associated with the beef.

wow, what an old thread. anyone remember juliev? i wonder, did she ever hook up with darkstream?

ok, i'd love a recipe for an italian appetizer, stuffed hot cherry peppers in olive oil.
i've found a million recipes for the ones stuffed with meat and/or cheese, but the recipe i'm looking for has a sort of doughy or pasty stuffing. i think it was made with semolina flour and cornmeal and other ingredients, but i can't be sure.

It is a dish that I had several times as a child on the farm in South Carolina.

I know that it is a soup or stew served over rice. It has some pork in it. It also has pig ears and liver in it. I used to look forward to the end of harvest because this was always cooked on that day. You always felt special if they put an ear on your plate.

Hello! some days ago I had some delicious sandwiches. they were small dainty sandwiches covered with jello. Any help will be very appreciated as I would like to be able to make them for Christmas. TIA to all.

The sandwiches that I mentioned before are small open sandwiches covered with a kind of clear jelly. They are sold in a pastry/tea shop. The owners are from Switzerland. My question is: If I make the sandwiches, how to cover them so the jelly is only in the top and the bread does not "soak up" the jelly? I will be grateful for any help and advise.